Soubise sauce, an onion-enriched white sauce, is a traditional
accompaniment to corned beef.
2 kgcorned wagyu (see note)125 mldry white wine1 eachcarrot, onion and celery stalk, coarsely chopped3thyme sprigs2fresh bay leaves1 tspblack peppercornsTo serve:boiled baby pinkeye potatoes and wilted cavolo neroSoubise sauce500 gmonions (about 2 large), thinly sliced100 gmbutter, coarsely chopped2cloves2fresh bay leaves50 gm (1/3 cup)plain flour500 ml (2 cups)milk
Combine wagyu, wine, vegetables, herbs and pepper in a large saucepan, cover with cold water, bring to the simmer and cook over low-medium heat until cooked through (1 hour 30 minutes-1 hour 40 minutes).
Meanwhile, for Soubise sauce, blanch onion in a large saucepan of boiling water until just tender (1-2 minutes). Drain, combine in a large saucepan with half the butter, cook over low heat, covered and stirring occasionally, until onions are very tender but not coloured (1 hour). Process in a blender until smooth. Meanwhile, heat remaining butter, cloves and bay leaves in a separate saucepan over medium-high heat, add flour, stir occasionally until sand-coloured (1 minute). Add milk a little at a time, stirring vigorously between each addition until combined and smooth. Stir through reserved onion mixture, season to taste, keep warm.
To serve, drain beef, slice and serve hot with Soubise sauce, potatoes and cavolo nero.
Note Corned wagyu is available from select
butchers. You'll need to order it in advance. If unavailable,
substitute corned beef.